General Manager

Corner Bar is the acclaimed restaurant from chef Ignacio Mattos at the Nine Orchard Hotel. In a warm, cosmopolitan setting that lends itself to everything from relaxed breakfasts to feasts over martinis and platters of fruits de mer, the restaurant serves generous, elegant dishes inspired by the brasserie tradition, along with a remarkable wine and spirits list. In a rave, New York Times restaurant critic Pete Wells described the restaurant's cuisine as “cooking of a very high order.” Having established itself as an essential New York City dining destination, Corner Bar recently broadened its menu to further celebrate preparations grilled over charcoal, while expanding the restaurant to include the whimsical new Dining Room.

Corner Bar is open daily for breakfast, lunch, and dinner, with brunch served on the weekends.

The General Manager will work in collaboration with the Food & Beverage Director in overseeing Corner Bar, Swan Room, Amado, and Hotel services, upholding the quality of food, beverage and service. The General Manager will work in cooperation with the culinary team to ensure efficient restaurant operations.

Key Focus

• Oversee food and beverage operations to ensure quality of service, food, and beverage.
• Lead and Manage Front of House staff to uphold standards of service.
• Ensuring guests have an enjoyable dining experience as well as building guest relationship for repeat guests.
• Serves as a role model and sets a positive example in all aspects of the business.

Personnel Management

• Accomplishes human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining hourly staff.
• Develops and mentors team through clear staff communication, constructive feedback, and performance reviews.
• Creates an environment for employees that align with the company culture through constant communication and reinforcement in order to increase staff retention.
• Serves as a role model and sets a positive example in all aspects of the business.
• Motivate employees and utilize leadership skills through ongoing culinary, beverage, and service training and development.
• Provide direction, instruction, and education to all Front of House employees.

Guest Service

• Ensures all guests consistently receive courteous and efficient service from all team members.
• Responds positively and promptly to customer concerns and complaints.
• Maintains guest satisfaction by monitoring, evaluating and auditing food, beverage and service offerings to initiate improvements.
• Builds and develops relationships with repeat guests.

Service Standards

• Act as part of the team to maintain the high standards of cleanliness and appearance throughout all areas of the restaurant both before, during and after service.
• Follow all company policies and procedures including recently created and evolving COVID guidelines.
• Demonstrate knowledge of Department of Health (DOH) standards.

Company Values

• Understanding that we require a positive and respectful attitude in the workplace.
• Understand and strive to behave in a way that is in line with the company’s values of respect, excellence, transparency, and resilience. The full definition of these values is in our company handbook.

Benefits

• Medical, Dental and Vision insurance for full time employees
• Commuter Benefits
• Paid Time Off
• Discounted Gym Membership

Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours.

The duties of this position may change from time to time. Mattos Hospitality reserves the right to add or delete duties and responsibilities at the discretion of Mattos Hospitality or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.